Pork Stir Fry

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  5 tbsp Soy Sauce, Low Sodium
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  0.3 cup Vinegar, Rice
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  3 tbsp Hoisin sauce
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  3 tbsp Peanut Butter, Smooth
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  1 tbsp Ginger, Fresh Root
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  3 Garlic(9g)
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  1 lbs Pork Tenderloin, Boneless

  The leanest pork cut. Do not confuse with pork loin (wider, fattier).

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  2 tbsp Canola oil
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  8 oz Pasta, Whole Grain, Dry
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  32 oz Vegetables, Stir-Fry Blend, Frozen
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  1 cup Edamame, Shelled
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  1 cup Green Onion (Scallion)
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  0.5 cup Peanuts, Dry Roasted
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  0.3 cup Cilantro, Fresh
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  0.5 tsp 1/2 Teaspoon Red Pepper Flakes (Optional, If You Like A Little Heat)

Instructions

1. 1In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, peanut butter, minced fresh ginger, and minced fresh garlic until smooth. Set near the stove.
2. 2Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1–2 minutes. Cut the pork tenderloin into bite-sized pieces and add to the skillet. Cook 5–7 minutes, stirring occasionally, until golden brown on all surfaces and internal temperature reaches 145°F. Transfer to a large bowl.
3. 3Bring a large pot of salted water to a boil over high heat. Add the whole grain pasta and cook until al dente according to package directions. Reserve 1 cup of pasta cooking liquid, then drain the pasta and set aside.
4. 4Return the skillet to medium-high heat and add the remaining 1 tablespoon vegetable oil. Add the mixed vegetables and cooked edamame, stirring occasionally. Cook 6–8 minutes over medium-high heat until heated through and slightly tender. Transfer to the bowl with the pork.
5. 5Reduce heat to medium. Pour the soy sauce mixture into the skillet and whisk constantly for 1–2 minutes until slightly thickened and fragrant.
6. 6Add the cooked pasta, pork, vegetables, sliced green onions, dry roasted peanuts, and fresh cilantro to the skillet. Toss with tongs for 2–3 minutes over medium heat until everything is evenly coated. Add reserved pasta water 2–3 tablespoons at a time if the mixture seems too thick.
7. 7Divide the stir fry evenly into 6 airtight containers while hot. Cool to room temperature before sealing.